Marinate water chestnuts in soy sauce overnight. Drain; roll in brown sugar and wrap with 1/3 slice bacon. Secure with toothpick. Bake on foil lined pan sprayed with non-stick cooking spray at 350 for 30 minutes or until bacon is crisp. Serve hot. These cool very quickly and are best served immediately. 1 lb. of bacon will cover exactly 2 cans of water chestnuts.